When a recipe becomes a family favorite, I love making extra so it can be turned into multiple meals. A single batch of seitan can become three distinct dishes, and because it freezes well, I often meal-prep several portions at once. Making different styles from the same seitan base saves time and keeps weeknight dinners interesting.
Many seitan recipes include oil, but the base I use is oil-free and very forgiving. I prefer using a high-quality vital wheat gluten for consistent results.
What is Seitan?
Seitan is a versatile, protein-rich plant food made from wheat gluten. It’s high in protein—about 20 grams in a 3-ounce serving—low in fat and calories, and offers a meaty texture that works well in many recipes. Seitan is soy-free and nut-free, but it’s not gluten-free, so it’s unsuitable for anyone with gluten intolerance or celiac disease.
It can be shaped, sliced, marinated, grilled, sautéed, or simmered, making it an excellent base for sandwiches, roasts, steaks, and more. Below are several ways I use one batch of seitan to make three different dinners.
What Recipes Can I Make Using Seitan?
Once the seitan is prepared, you can either slice it thin for sandwiches and stir-fries or form it into steaks. Marinating is essential: it adds flavor and helps the seitan take on the profile of whatever dish you’re making. Here are three favorite preparations that showcase how adaptable seitan can be.
Seitan Philly Cheesesteak Sandwich
For a classic Philly-style sandwich, slice half the seitan loaf thinly and marinate it overnight. Sauté the seitan with mushrooms, onions, and red bell pepper, adding small amounts of the marinade while cooking so the flavors concentrate. Pile the cooked seitan and vegetables on toasted buns and finish with a generous drizzle of vegan cheese sauce. I like to serve this with oven-baked fries for a satisfying meal.
BBQ Seitan Sandwich
Another favorite is a BBQ-style sandwich. Slice another portion of the seitan loaf, marinate, then cook it slowly to deepen the flavors. You can simmer the slices in a skillet, adding barbecue sauce near the end, or place the marinated seitan in a crockpot with extra vegetable broth and cook on low for several hours. Serve the shredded or sliced BBQ seitan on a bun topped with a crunchy maple-dijon coleslaw for a perfect contrast of sweet, tangy, and smoky flavors.
Grilled Seitan Steaks
For a heartier entrée, shape the seitan dough into individual steak shapes instead of a loaf. Steam and bake the steaks as you would the loaf, then marinate them overnight. Grill the steaks over medium-low heat (about 400°F) for roughly 7 minutes per side, or cook in a skillet on medium-low for 7–10 minutes per side. These steaks are great with smoky scalloped potatoes and roasted Brussels sprouts.
Each of these variations starts with the same oil-free seitan base and relies on different marinades and cooking methods to produce distinct flavors and textures. If you enjoy batch cooking, this approach makes weeknight meals simple and flexible.
📖 Recipe
Recipes for Seitan
Kathy Carmichael
Pin Recipe
Ingredients
Base Seitan Recipe
- Make one batch of an oil-free seitan recipe
Seitan Philly Cheesesteak
- ½ of seitan loaf, sliced thin
- ⅓ cup soy sauce or tamari
- ⅓ cup fresh lemon juice
- ¼ cup vegan Worcestershire sauce
- 2 cloves garlic, minced
- 1 ½ Tablespoon garlic powder
- 3 Tablespoons basil
- 1 ½ Tablespoons parsley
- 1 teaspoon black pepper
- ¼ teaspoon Sriracha (optional)
- 8 ounces mushrooms
- 1 white or yellow onion, sliced thin
- 1 red bell pepper, sliced thin
- ½ cup vegan cheese sauce
- oil-free sandwich buns
BBQ Seitan Sandwich
- ½ of seitan loaf, sliced thin
- ½ cup favorite BBQ sauce
- 2 cups vegetable broth
- maple-dijon coleslaw (prepared)
- oil-free buns
Vegan Steak Recipe
- 1 batch of seitan formed into individual steaks
- 4 Tablespoons soy sauce or tamari
- 1 Tablespoon stone-ground mustard
- 2 teaspoons liquid smoke (hickory recommended)
- 2 cloves garlic, minced
- 2 Tablespoons vegan Worcestershire sauce
- 1 teaspoon Sriracha (optional)
- 2 teaspoons steak seasoning
Instructions
Seitan Philly Cheesesteak
- Slice half the seitan loaf thinly.
- Whisk together the marinade ingredients.
- Place the marinade in a refrigerator-safe container and add the seitan slices, ensuring they are covered.
- Marinate overnight.
- In a large skillet over medium-low heat, cook the seitan slices, adding small amounts of the marinade during cooking until it is absorbed.
- Meanwhile, sauté onions, mushrooms, and red pepper until tender.
- Warm the vegan cheese sauce.
- Toast buns in the oven, assemble with seitan and vegetables, and drizzle with cheese sauce. Serve with baked fries if desired.
BBQ Seitan Sandwich
- Slice half the seitan loaf thinly and combine it with the marinade.
- You can cook the BBQ seitan in a skillet like the Philly version or use a crockpot for slower cooking.
- If using a crockpot, add the marinated seitan plus two cups of vegetable broth, cover, and cook on low for 4–6 hours.
- Prepare coleslaw in advance.
- Toast buns, fill with BBQ seitan, and top with coleslaw. Serve with mac and cheese or your favorite side.
Seitan Steak
- Form the seitan dough into individual steak shapes instead of a single loaf.
- Wrap each steak in foil and follow the steaming and baking steps used for the loaf.
- Mix the steak marinade ingredients and pour over the steaks in a refrigerator-safe container.
- Marinate overnight.
- Preheat the grill to medium-low (about 400°F) and cook the steaks 7 minutes per side, or cook in a skillet for 7–10 minutes per side.
- Serve with smoked scalloped potatoes, roasted Brussels sprouts, or your preferred sides.